by admin | Mar 10, 2014 |
SPECIFICATION CABOT SOUR CREAM DESCRIPTION: Cabot Sour Cream conforms to the definition and standards of identity for sour cream under Federal Food and Drug Regulations CFR 21 §131.160 and its amendments. INGREDIENTS: Cultured pasteurized light cream, nonfat milk and enzymes. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: Product should have a creamy, delicate, clean, acidic flavor. The consistency should be such that it is smooth and free of lumpiness or graininess. The product should resist running when spooned onto a flat surface and should be thick and free of excessive whey separation. CHEMICAL: Butterfat – 18.0% minimum Total Solids – 25.0-28.0% pH – 4.4 +/- 0.2 Titratable Acidity >0.5% MICROBIOLOGICAL: 1. Coliforms/gram – <10/gram 2. Yeast/Mold – <100/gram 3. No pathogenic bacteria PACKAGING: Product will be packaged in tamper evident, clean, food grade containers. COOLING: Product will be placed in a 34-38°F cooler with adequate air circulation to cool quickly to 40°F. SHIPPING AND STORAGE: Product will be stored and shipped at 34-40°F. SHELF LIFE: This product has a shelf life of 75 days from the date of manufacture. The sell by date is ink-jet sprayed on the side of the container or the side of the lid, depending on container size. KOSHER: Product is OU-D...
by admin | Mar 10, 2014 |
SPECIFICATION CABOT SOUR CREAM DESCRIPTION: Cabot Sour Cream conforms to the definition and standards of identity for sour cream under Federal Food and Drug Regulations CFR 21 §131.160 and its amendments. INGREDIENTS: Cultured pasteurized light cream, nonfat milk and enzymes. ALLERGENS: Milk PHYSICAL CHARACTERISTICS: Product should have a creamy, delicate, clean, acidic flavor. The consistency should be such that it is smooth and free of lumpiness or graininess. The product should resist running when spooned onto a flat surface and should be thick and free of excessive whey separation. CHEMICAL: Butterfat – 18.0% minimum Total Solids – 25.0-28.0% pH – 4.4 +/- 0.2 Titratable Acidity >0.5% MICROBIOLOGICAL: 1. Coliforms/gram – <10/gram 2. Yeast/Mold – <100/gram 3. No pathogenic bacteria PACKAGING: Product will be packaged in tamper evident, clean, food grade containers. COOLING: Product will be placed in a 34-38°F cooler with adequate air circulation to cool quickly to 40°F. SHIPPING AND STORAGE: Product will be stored and shipped at 34-40°F. SHELF LIFE: This product has a shelf life of 75 days from the date of manufacture. The sell by date is ink-jet sprayed on the side of the container or the side of the lid, depending on container size. KOSHER: Product is OU-D...
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